Mini Sweet Potato Soufflés
By Rian Handler
Approved by the Delish Test Kitchen

Yields:
2
Prep Time:
10 mins
Total Time:
1 hr 40 mins
Seconds are fair game when dessert is this light and fluffy.
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Ingredients
For the Soufflés
- 3 sweet potatoes
- 1 tsp. cinnamon
- 2 Tbsp. brown sugar
- 1 tsp. pure vanilla extract
- Large pinch of kosher salt
- 4 egg whites
For the Crumble Topping
- 1/4 cup finely chopped pecans
- 1/4 cup brown sugar
- 2 Tbsp. all-purpose flour
- 2 Tbsp. butter, melted, plus more for greasing ramekins
- 1/2 tsp. kosher salt
Directions
- Step 1Preheat oven to 400°. Place sweet potatoes on a large baking sheet and poke all over with a fork. Roast until tender, 50 minutes. Let cool completely.
- Step 2Scoop out flesh and transfer to a food processor along with cinnamon, brown sugar, vanilla, and salt. Add egg whites and continue to process until combined.
- Step 3In a large bowl, mix all crumble ingredients until well combined.
- Step 4Butter two small ramekins. Divide batter evenly and smooth tops. Sprinkle each with crumble topping. Bake until puffy and completely set, 38 to 40 minutes. Serve immediately.
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